I haven’t had much time to post lately but I promise you will soon benefit from all the work I’ve been doing behind the scenes – or rather on the veg scene.
On Monday, Christy the Blissful Chef shared a guest post I wrote on gleaning on her blog.
Today, the Toronto Vegetarian Food Fair schedule was announced! I have been working with Luke to coordinate all the cooking demos. I can’t wait to host so many amazing presenters – including the 2nd annual Iron Chef competition.
Today we also released all of the details for the 3rd Annual Totally Fabulous Vegan Bake-Off. I’ve been working away to get all of the logistics set up so that we can open registration on September 10 (you will have 10 days to get your entries in). You can follow the event updates on facebook.
I’ve also been training for my upcoming half marathon as a member of the Toronto Vegetarian Association charity team (if you’d like to sponsor us we’d really appreciate it!). With just four weeks to go I finally picked up a new pair of shoes and a foam roller to help keep myself injury-free as I enter the final sprint.
Oh and I’m still recipe testing for the Blissful Chef and Ricki Heller – I have quite the grocery list this week. So, while I’m working away on spread sheets and surveys I’m going to leave you with two delightful dishes you’ve requested in the past.
I will happily eat blueberries by the handful, in a smoothie, a fruit salad or in one of these more decadent creations…
Combine all the crust ingredient in your food processor until it begins to stick together. Press into a 9 inch spring form pan.
Combine all of the filling ingredients in your blender until smooth (add water if needed). Pour the filling onto your prepared crust and allow it to set in the freezer for at least 2 hours.
Are you planning to come to the Food Fair? The Bake-Off? – or what are you looking forward to celebrating this fall? (My birthday perhaps?) xoxo